Dutch Baby Pancakes, a guest favorite at the Old Parkdale Inn Bed and Breakfast
Dutch Baby Pancakes, sometimes called German pancakes, Bismarks or Dutch Puffs. According to Sunset magazine, February 1960, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington. While these pancakes are derived from the German Pfannkuchen, it is said that the name Dutch baby was coined by one of the owner’s daughters.
Whatever we want to call them they continue to be a welcomed breakfast dish at the Old Parkdale Inn Bed and Breakfast. We serve them filled with fruits and berries from the Hood River Valley, a bit of fresh squeezed lemon, butter, powdered sugar, spices and syrups.
Ingredients ~ this will make one large baby or 6 individual.
- 2/3 cup milk, room temperature
- 1/2 cup packed all-purpose flour
- 3 large eggs, room temperature
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 tablespoon butter
- 1/2 Meyer lemon, juiced
- 1 tablespoon confectioners’ sugar
Preheat oven to 425 degrees F. Your cooking vessel, whether it be individual ramekins or an 9-10″ oven proof pan, must be hot. You wouldn’t cook a pancake on a cold griddle, right? So I put butter in the cookware of choice and pop them in the oven while it is preheating and while I create the batter.
Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth. When your cooking equipment is nice and hot, remove from oven, brush butter around, making sure to get the sides, add batter and pop back in the oven. Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar
‘I mix it up a bit depending on the fruit available. Maybe using almond or anise extract in place of vanilla when using blueberries and other berries. Add a dollop of yogurt or whipped cream and sprinkle some toasted almond slivers or ground hazelnuts. Dust with cinnamon, ginger or nutmeg. Enjoy!’
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